Story Behind this Recipe

I succeeded in making soy sauce malt (See Recipe ID: 1849095), so this recipe is the result of the next stage of my challenge, using shoyu-koji (soy sauce malt).It's so easy and tasty, so I posted it here.

Helpful Hints

The parchment paper keeps the balls from sticking to the frying pan, and allows them to brown evenly. If you don't like shiso (like my kids), substitute with minced scallions--this version is also tasty.